Instructions:

1. To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

2. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.

3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.

5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.

6. Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

I really like this recipe, but one negative thing is that it falls apart when you serve it because their is not a bottom crust. I will make this again, but double the dough so I have something in the bottom.

One thing to bear in mind when making this recipe is that it is NOT a weeknight meal. It took me around 2 hours to make. Also, I used 3 potatoes and 2 small yams instead of 5 potatoes for a bit of flavour variety. Just cube and peel the yams and microwave 7 min before boiling with the potatoes.

This was so good, a perfect winter dinner. :)
I used a purchased whole wheat crust (but I do wonder about the first reviewer who commented that the crust had too much "bite" to it-- the ingredients aren't spicy at all so could she have meant that it was tough?). I also used about a third of the potatoes as sweet potatoes for more nutrition. This is a keeper.

This looks delicious. My 1st thoughts, I'll be using cauliflower and garbanzo beans in place of some of the potatoes. Hoping that it won't be as heavy as with the potatoes and the beans will boost the protein. Always looking to increase the protein. (Maybe some lentils too?)

I made this last night with a few changes: used two potatoes and substituted steamed, chopped cauliflower for the rest. I also used store bought pie crust for a time saver. The result: quite good, but next time I think I'll try a higher quality curry powder for more flavor. I served this with an excellent (and spicy) mint chutney (from epicurious.com) and this meal rocks!

You can use pastry sheets for making outer crusts. you simply thaw pastry sheets and cut into square
2" by 2". Make cone and keep aside. For the filling you can use hungry jack mashed potato dry flakes. By adding warm water to the dried flakes you can make mashed potato within two minutes. Add carrot, onion and other ingredients like garam masala or chilli powder and cumin powder,salt,grated ginger. Mix well and stuff into the cone. Press the edges of the cone to make it a triangle. Bake the samosa in the oven -450 degrees-for 10 to 15 mins till golden brown. These quicky Indian Samosas can be made within 20 minutes.

Did anyone actually bake this for 75-90 minutes? The innards are already cooked and surely a crust would be burnt to a crisp in that time. I baked mine in the 35-40 minute range and it was perfect. Served with raita and mango chutney.
I used twice the curry powder and no sweetening (why?). Will definitely do this again.

Like several others, I also substituted some of the potato with cauliflower, like with aloo gobi. I forgot to buy peas but I had haricots verts green beans so I chopped those and used them instead. I also used fresh ginger and garam masala. I love Indian food and cook it regularly and this is a great addition. I didn't use sweetener either.
@Kaye - the 75-90 minutes is for a frozen pie, the fresh pie is baked for 40-50 minutes.

Kristi you might try Jamaican curry powder for the flavor you might be looking for. As far as the vegetable broths already made on the market, many of them use too much carrot I think. If you want less of the carrot juice in the vegetable broth, I'd recommend making your own or try the Pho vegetable broth found in the Grocery(Super)Markets.

Love this recipe! I also added garbanzo beans and cut back on the potatoes...It is delicious with any spicy sweet hot chutney. It is just as good cold as it is hot. I use almond milk instead of soy since I don't do soy. If there were stars I would give it a 5

This was great! I doubled the spices which was perfect. Also used a pre-made pie crust b/c I was lazy.
I think, though, that 4 potatoes would be enough, as it's pretty starchy and the potatoes absorb the spices really quickly (and that's why it's good to double them, IMO).

I enjoyed this recipe, I thought it was pretty simple and would like to try it frozen as the recipe suggests. I like how several users substituted cauliflower or sweet potatoes for some of the potatoes and I think I will try that next time!

I enjoyed this recipe, I thought it was pretty simple and would like to try it frozen as the recipe suggests. I like how several users substituted cauliflower or sweet potatoes for some of the potatoes and I think I will try that next time!

Delicious, but w/ a few changes (as per many previous suggestions). I used store ready pie crust and set a bottom and top layer. I substituted steamed cauliflower for half of the potatoes. I doubled the spices. I baked for 45 minutes (overall 1.5 hrs from starting prep to finish). While in the oven, I made a spicy mint cilantro raita: 12 oz plain Greek yogurt, 1/4 cup fresh mint, 1/2 cup fresh cilantro, 1 chopped serrano, juice of a lime, small garlic clove crushed, and then a little brown sugar and garlic salt at the end. Will definitely make again. Yum!

I second Jenny's comment: Next time I make this, it will be more like a traditional pot pie, with a bottom crust.
The recipe was good (spicy!), but the filling seemed to lack something. Lemon? More salt? Did anyone else have this problem? Despite the spices, the filling seemed a bit bland.

Great taste. I subbed caraway seeds for the mustard (note: I did NOT toast the caraway seeds), but that was the only substitution. As another reader noted, there is no bottom crust, but the ratio of crust to filling was fine by me.
If you want to add protein, I think adding a can of chickpeas to the filling would taste good, but it does taste good as-is.

I bought all the ingredients and was so excited to finally have a Sunday to make this. My excitement turned into disappointment as I cooked the filling since the aroma wasn't what I expected. I baked it anyway and it wasn't any better. The filling lacked the true samosa taste I craved and the dough/crust was tasteless and added nothing to the dish. I'm not sure why this recipe has decent reviews. Will not make again.

two years ago I made this for my christmas eve dinner, and ever since I make indian food for christmas eve with this as one of the staples. I make it other times of the year, but it tastes just like a samosa without the grease! I am a little more liberal with the spices, and sometimes let a few more potatoes in as well, but overall wouldn't change a thing!

I made this today and it was delicious! I looked at some of the other reviews and doubled all of the spices. I also substituted 1 potato for 1/2 cup chick peas and used ready made pie crust.
I will definitely be making this again and again!

I think this is pretty tasty, with a few modifications:
1. The crust is tasteless and tough. It's much better with a biscuit or crescent roll crust (either buy a can of biscuits or make a quick batch of them and roll them out).
2. The filling NEEDS 1-2 tsp of salt. It was really bland before I added salt, but very delicious with the salt.
The other mods I did were based on personal preference: I added half a can of chickpeas and mashed them with the potatoes. I used garam masala instead of curry powder. And I used about 50% more spices than was written in the recipe.
All told, I thought this was a yummy recipe and easily modified for personal preference. You just have to make sure to use a different crust, and to add plenty of salt to the filling.

Thanks to everyone for all of your comments, I found them very helpful. I too doubled the spices and added cumin seed rather than ground cumin to make it a bit more authentic in taste. I used two medium potatoes, one medium sweet potato and one head of cauliflower. I loved the results. I served it with mango chutney on the side.

I'm surprised at how many people liked this. I'm assuming it's because they've never had real Indian food or more importantly, real samosas. The dough was terrible and the filling was not flavorful enough. And all the samosas I've ever had come with a dipping sauce, which might have aided this flavorless creation. I usually enjoy the recipes from VegTimes but I will not make this again :(